Tyson Fresh Meats Recalls Beef Products Due To Possible E. Coli O157:H7 Contamination

, establishment, is recalling approximately 16,000 pounds of ground beef products that may be contaminated with E. S. Department of Agricultures Food Safety and Inspection Service (FSIS) announced today. The ground beef items were produced on May 16, 2015. The following products are subject to recall: [ View Labels (PDF Only)] 5 lb. chubs of 80% Lean Ground Beef.

The products subject to recall bear the establishment number EST. 245C inside the USDA mark of inspection and a best before or freeze by date of June 5, 2015. These products were shipped to one distribution location in New York. FSIS discovered the problem during a routine sampling program. Neither FSIS nor the company received any reports of illnesses associated with consumption of this product.

FSIS and the company are concerned that some product may have been sold and stored in consumers refrigerators or freezers. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 28 days (34 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS).

This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. gov/recalls . FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume product that has been cooked to a temperature of 160¯ F. gov/1cDxcDQ . com.

Consumers with questions regarding the recall can contact the consumer hotline, at (866) 328-3156. gov . m. m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. gov/reportproblem . gov Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water.

Immediately clean spills. Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods. Color is NOT a reliable indicator that meat has been cooked to a temperature high enough to kill harmful bacteria.

The only way to be sure the meat or poultry is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.

Fish: 145¯F Beef, pork, lamb chops/steaks/roasts: 145¯F with a three minute rest time Ground meat: 160¯F Poultry: 165¯F Hot dogs: 160¯F or steaming hot Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90ß F. Refrigerate cooked meat and poultry within two hours after cooking.

Product Contamination